St. Patrick’s Day Recipe: Shamrock Shake Cupcakes
The Shamrock Shake…… For many people, the annual McDonald’s offering is more tantalizing than the McRib, and for good reason. Not only is it a delicious way to celebrate St. Patrick’s Day, but it also reminds us that Spring is just around the corner.
Now imagine that delicious green milkshake in cupcake form. That’s right,Shamrock Shake Cupcakes! These mint-infused, bright green treats are the perfect addition to any St. Patty’s day celebration. And don’t worry, I won’t be featuring McRib cupcakes any time in the near future
To make Shamrock Shake Cupcakes, you’ll need the following ingredients. Key ingredients include green food coloring and, of course, some mint extract. Be sure to set your ingredients out for 30 minutes prior to making the batter to allow them to reach room temperature. Yes, this means butter, milk and eggs, too!
Click below to Read the entire recipe.
Shamrock Shake Cupcakes
INGREDIENTS:
- 1/2 cup butter
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp mint extract
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1 1/2 cups buttermilk
Preheat oven to 350 degrees.
First thing you want to do is mix the butter on a low speed and then add the sugar a little at a time until the mixture is light and fluffy. Then add the eggs one at a time. beat after you add each one until the batter is creamy.
Now you can add the vanilla extract and mint extract.
Mix flour, baking powder, baking soda and salt in a separate bowl using a whisk. Add about 1/3 of dry ingredient to butter/egg mixture and mix. Then 1/2 of the buttermilk and mix again. Add another third of dry ingredients, mix until mostly combined. Add remaining buttermilk. Whisk gently. Add rest of dry ingredients and whisk just until all ingredients are incorporated. Be careful not to over mix.
Then add green food coloring until you get the desired color and gently stir it in.
Pour batter into lined cupcake tin, filling each one about 2/3 full. If you over fill them, you’ll get the mushroom shape at the top and they’ll be harder to frost. It’s OK if you get a little batter on the baking pan. Just be sure to wipe it off while the pan is hot or you’ll have some scrubbing to do!
Bake the cupcakes for 20-25 minutes. You’ll know they’re done when you insert a toothpick and it comes out clean (crumbs are fine, batter is not). Allow the cupcakes to cool on a wire rack for 5 minutes after baking.
All that’s left to do is ice the cupcakes. Mix green food coloring with the icing and frost your cupcakes. I used a piping kit — available on Amazon for only $8.00 and a wise investment – to give the icing some extra body. An optional straw can also be added to complete the Shamrock Shake-meets-cupcake look!
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